For the sauce

Preparation

Sauté shallots in a bit of butter until soft Deglaze with brandy and reduce. Deglaze with white wine and reduce. Add heavy cream and oyster liquor and reduce until mixture measures 2 cups. Puree in food processor. Season with salt and balance with lemon juice, then cool.

To Serve

Put the smoked oyster back in its shell. Cover with sauce and top with a mixture of Panko bread crumbs and grated parmesan. Bake in oven until golden brown and bubbling. Top with parsley and preserved lemon.